Speaking of the world, do you know that The Tubby Olive offers premium extra virgin olive oils from around the globe? We begin to learn of the Southern Hemisphere olives that will be harvested and freshly pressed for our products in March. These typically arrive in the shop by late May early June. While Spain’s olive crop was severely impacted due to extreme weather conditions in 2023, this year, our extra virgin olive oils come from California, Italy, Portugal, Australia, Chile, Greece and Peru, all known for their quality olives. Each pair beautifully with our selection of dark and light balsamic vinegars from Modena, Italy. And if you are looking for a delicious way to welcome spring, check out these gourmet favorites that celebrate the season.

Lavender Balsamic

Best pruned in the springtime, per The Spruce, lavender is a blooming perennial that is beloved for its lovely scent and touch of purple. Long used in culinary applications, fresh and dried lavender can be added “to both sweet and savory dishes for both flavor and its gorgeous color,” according to Food Network (for inspiration and recipes, click here). Ideal for spring, Lavender Balsamic from The Tubby Olive captures the essence of this ancient flower for you to enjoy in the kitchen. Floral, sweet, and slightly herbaceous, this vinegar pairs well with another springtime favorite, our Herbs de Provence Olive Oil.

Herbs de Provence Olive Oil

Herbs de Provence is an all-purpose seasoning that originated in the Provence region of France. It was made popular in America by Julia Child and her famous cookbook, Mastering the Art of French Cooking, according to Masterclass. Commonly used in French cuisine, this flavorful blend of aromatic herbs and spices also pairs well with Mediterranean dishes and is made even more versatile when infused in our Herbs de Provence Olive Oil. With top notes of savory thyme and bay leaf, this flavored olive oil is a show stopper when drizzled over grilled chicken or whisked with Peach White Balsamic for a springtime salad.

Peach White Balsamic

Peach season begins in the spring and lasts through the late summer months in the United States. Extremely adaptable, our Peach White Balsamic can be used with any of our extra virgin olive oils and flavored oils to make a light, tart vinaigrette or marinade for pork and poultry. You could also drizzle it atop grilled nectarines and vanilla gelato, or mix it in a refreshing Peach Bellini to enjoy on the porch on a balmy spring evening. This crisp white vinegar has a touch of sweetness, reminiscent of handcrafted vinegars from northern Italy.

Other spectacular springtime suggestions include our Elderflower White Balsamic, Wild Fernleaf Dill Olive Oil, Cascadian Wild Raspberry White Balsamic, Serrano Honey Vinegar, and Honey Ginger White Balsamic. Are you ready to welcome spring with gourmet flavors from The Tubby Olive? Stop by our charming store in historic Newtown, Pennsylvania, or visit our website to shop our products online!

The Tubby Olive is nestled in the borough of historic Newtown, in Bucks County, just north of Center City Philadelphia, the Delaware Valley and an easy commute from New York City. This charming food and gourmet shop offers an extensive selection of traditional Extra Virgin, infused and organic olive oils, and balsamic vinegars “on tap” for you to taste. Stop by today, or shop our online store to send a beautiful and delicious gourmet gift!

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Dark Chocolate Balsamic

Skip the basic box of candy this year! Rich, thick, and resounding with the complexity of three different chocolates, our Dark Chocolate Balsamic is the perfect treat for someone special. When preparing a romantic dinner for two, pair the main course with an impressive salad of arugula, fresh berries, juicy mandarin orange segments, sliced almonds, and a homemade Chocolate Balsamic Vinaigrette. The deep flavor of this beloved balsamic is also delightful for desserts. Drizzle it atop vanilla ice cream or gelato with macerated strawberries or raspberries, or try this scrumptious recipe for Black Cherry Chocolate Chunk Bread Pudding, featuring Dark Chocolate Balsamic, with a generous dollop of whipped cream.

Cara Cara Orange Vanilla White Balsamic

If you want to skip dinner and go straight to dessert, try our Cara Cara Orange Vanilla White Balsamic. It is simply splendid with chocolate, fruit salad, in sparkling water and mixed drinks, or drizzled over yogurt and vanilla ice cream. We also recommend whipping up this fabulous Balsamic Bananas Foster recipe to share with your Valentine! This confectionery white balsamic condimento is made from creamy, sultry Madagascar Vanilla and bright, fruity Cara Cara Orange. Aged up to 12 years in Modena, Italy, it also pairs well with Roasted Walnut Oil, naturally-infused Butter Olive Oil, or mild traditional oils.

Cayenne Chili Olive Oil

Our Cayenne Chili Olive Oil is a delicious way to turn up the heat! This product is made from whole, red cayenne peppers crushed with early green Frantoio olives, resulting in a delightful aroma and a lovely, naturally-derived red color for Valentine’s Day. Spicy and flavorful, with notes of rich, ripe pepper and underlying green vegetal olives, this premium oil pairs beautifully with our Golden Pineapple White Balsamic or Pomegranate Dark Balsamic in marinades and dipping sauces. It can also be used as a condiment to kick up roasted vegetables and potatoes.

Shop for products on our website, or stop by our charming store in historic Newtown. There you will find an extensive selection of extra virgin olive oils and balsamic vinegars “on tap,” as well as a variety of specialty foods, local products, and gourmet gifts. And if you are looking for something sweet for your sweet, be sure to check out our special selection of Savannah Bee Honey (including sweet and spicy Hot Honey that brings the heat)!

The Tubby Olive is nestled in the borough of historic Newtown, in Bucks County, just north of Center City Philadelphia, the Delaware Valley and an easy commute from New York City. This charming food and gourmet shop offers an extensive selection of traditional Extra Virgin, infused and organic olive oils, and balsamic vinegars “on tap” for you to taste. Stop by today, or shop our online store to send a beautiful and delicious gourmet gift!

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2 1/2 c. sifted flour & 1 1/2 tsp. baking soda
1 tsp. ground cinnamon
2 tsps. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 c. Tubby Olive Butter Olive Oil
1/2 cup sugar
1 egg
1/2 c. molasses
1/2 c. Tubby Olive Maple Balsamic
1 cup hot water

Sift together flour, baking soda, cinnamon, ginger, cloves and salt.  Cream
olive oil and sugar until light and fluffy.  Add egg & beat well.  Gradually beat in molasses and balsamic.  Add dry ingredients alternately with water, beating well after each addition.  Pour batter into greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 minutes or until done (not over done). Cool in pan on rack.  Makes 16 servings.

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1-3/4 c. (1/2-inch) cubed Hawaiian sweet bread
2/3 c. 2% reduced-fat milk
2 T. sugar
1-1/2 T. unsweetened cocoa
2 T. Tubby Olive Black Cherry, Espresso, or Dark Chocolate Balsamic
1/2 t. vanilla extract
1 large egg, lightly beaten
Cooking spray
1 oz. semisweet chocolate, coarsely chopped
1/2 c. whipped cream

Preheat oven to 350. Arrange bread cubes in a single layer on parchment lined baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 35 minutes or until set. Divide whipped cream between the two ramekins. Serves 2.

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You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

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Ingredients
1/2 c. sugar
1/4 . water
2 c. fresh cranberries
1/3. golden raisins
3 t. Tubby Olive Cranberry-Pear White Balsamic 
3/4 T. curry powder
1 T. molasses
1 T. fresh ginger, minced (don’t have to peel)
1/2 T. Worcestershire sauce
1/4 t. hot pepper sauce
1/2 t. salt

Directions
Add all ingredients to large heavy saucepan. Bring to a boil and cook over low heat about 15-20 minutes until cranberries burst and the sauce is the consistency you like. Serve as an accompaniment to turkey or a spread on sandwiches.  Serves 6-8.

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Ingredients

Directions:
Preheat oven to 350. Cut squash in half lengthwise and place face down on shallow baking dish. Bake for 30 minutes until tender. Turn cut side up, season with the oil, Balsamic, a sprinkle of salt, and brown sugar. Bake for another 20 minutes. Serves 2.

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A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

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Ingredients
1 c. Sour cream
1/2 c. Cream cheese
2 T. Savannah Bee Orange Blossom Honey (available at The Tubby Olive)
2 T. Tubby Olive Red Apple Balsamic
1/4 t. Cinnamon
1 c. Apples, diced
1/2 c. Toasted walnuts chopped

Directions
Combine first seven ingredients in bowl and mix well. Transfer to serving dish.

Serve with any or all of these:
Graham crackers
Ginger Snaps
Pretzel sticks
Apples, Pears or Strawberries, sliced

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Ingredients
Salad:
5 c. Arugula
2 c. 1” watermelon cubes
2 c. Sliced strawberries
1 Shallot thinly sliced
¼ c. Basil or mint chopped
4 oz. Feta cheese
½ c. Honey roasted almond slices or Marcona almonds

Dressing:
¼ c. Tubby Olive Basil Olive Oil
1-1/2 T. Tubby Olive Strawberry Balsamic 
Freshly ground black pepper and salt to taste

In a large bowl, combine the arugula, watermelon, strawberries, shallot, basil or mint, feta, and almonds. In a small bowl, whisk the olive oil, vinegar, and salt and pepper. Drizzle over salad. Serves 4.

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